Elyse Inamine
Posts
Hawaii’s ‘Local Food,’ a Rich Mix That Isn’t Strictly Hawaiian
A blend of influences and ingredients from the many groups who have settled there, this cooking tradition is still sparking creativity, and some complications.
The South Korean Chefs Redefining the Art of Pastry
Their boundary-blurring desserts reflect their Korean background and French training.
For Korean Adoptee Chefs, Food as Identity Is Complicated
Koreans raised by American families are exploring a heritage they didn’t grow up with through restaurant cooking — and finding both fulfillment and criticism.
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